Title: A gahntze tzimmes
 Categories: Beef, Jewish
      Yield: 6 Servings
 
      3    To 4 lbs boneless brisket
      2 tb Schmaltz (rendered chicken
           -fat)
      3 lg Carrots
    1/2 lb Prunes--pitted
    1/2 lb Dried apricots
      1    Lemon--thinly sliced
      3 lg Sweet potatos
           Juice of 1 orange
      5 c  Boiling water
  1 1/2 tb Brown sugar
      2 tb Flour
 
  Sear meat well in hot fat in a Dutch oven or heavy skillet on top of
  the stove.  Transfer to a roasting pan. Peel carrots and cut in
  1-inch round slices. Place them around the meat. Add prunes, apricots
  and lemon slices. Peel sweet potatos and cut in 1-inch slices. Place
  over meat and fruit in the roaster.
  
  Add orange juice to boiling water.  Combine brown sugar and flour and
  add enough water to make a thin paste. Add this paste to the orange
  juice mixture. Pour over the Tzimmes. If necessary, add more boiling
  water to bring liquid to the top of the tzimmes.
   Cover. Bake at 400 degrees for 1 hour.  Reduce heat to 325 F. and
  continue baking 4 1/2 hours.  Uncover and bake 30 minutes longer.